2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 tablespoon Crisco® Pure Vegetable Oil
2 (6 oz.) packages Martha White® Cotton CountryTM Cornbread Mix
OR 2 (6 oz.) packages Martha White® Buttermilk Cornbread Mix
3 cups cubed cooked chicken, seasoned with salt and pepper
1 cup frozen whole kernel corn
1 1/2 teaspoons poultry seasoning
1 3/4 cups milk
2 large eggs, beaten
HEAT oven to 400°F. Melt butter in 10-inch cast iron skillet; cook onion and celery until tender, about 10 minutes. Remove vegetables from skillet; place in large bowl. POUR oil in same cast iron skillet; place in oven to heat for about 5 minutes. Add cornbread mix, chicken, corn, poultry seasoning, milk and eggs to cooked vegetables in large bowl; blend well. POUR cornbread batter into hot cast iron skillet. Bake 29 to 35 minutes or until golden brown. Cut into wedges.
recipe source: Crisco
This is an awesome recipe. I tried it for the family last week and everyone raved. It's easy and different. I left out the celery in mine because my crew doesn't like celery but it turned out really great.
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